1/3 c. distilled white vinegar
1/2 c. water
2 tbsp. water
2 tbsp. sugar
2 tsp. salt
1/4 tsp. pepper
2 c. finely shredded cabbage
1 c. grated carrot
1 lg. cuke, pared, seeded and diced

Whisk vinegar, sugar, salt and pepper in medium bowl until sugar is dissolved. Add cabbage, carrot and cuke. Toss to coat with dressing. Refrigerate, covered, tossing occasionally, 4 to 6 hours. Serve chilled. Makes 6-8 servings.